Sweet Corn Pudding (Mama Patti’s)
A rich, creamy corn pudding made with corn, cream, eggs, and butter. Lightly sweet and baked until just set for a soft, custard-like texture. A definite holiday favorite!
Ingredients
Method
- Preheat oven to 350°F. Butter an 8×8-inch glass baking dish.
- In a blender, combine eggs, cream, milk, sugar, butter, flour, baking powder, and salt. Blend until smooth.
- Pour mixture into a large bowl and stir in the corn.
- Transfer about half of the mixture back into the blender or a food processor and blend until it reaches a creamed corn consistency.
- Return the blended mixture to the bowl and stir well to combine.
- Pour the mixture into the prepared baking dish.
- Bake until the top is lightly browned and the center is just set, about 45 minutes.
- Cover loosely with foil during the last 10–15 minutes if the top is browning too quickly.
- Remove from oven and let cool for about 10 minutes before serving.
Notes
• Blending part of the mixture creates a creamy, custard-like texture while still keeping whole corn kernels throughout.
• Do not overbake—the center should be just set for the best texture. How To Tell It’s Done
The pudding is ready when the edges are set, the center is lightly firm, and the top is golden brown.
• Do not overbake—the center should be just set for the best texture. How To Tell It’s Done
The pudding is ready when the edges are set, the center is lightly firm, and the top is golden brown.
